Risotto is always a winner in our house. It’s an excellent vehicle for disguising vegetables and it’s so easy to make into a hearty meal even when stores are a bit low on the ground. We love all sorts of risotto but I decided to make it plantbased today so added butterbeans for protein. Paired with spinach, leek, mushrooms and asparagus, it made a great springtime dinner. We grated some Violife dairy free cheese alternative on ours but it’s just as delicious without.

You will need…

(Serves 3-4)

300g risotto rice

950ml stock

6 asparagus spears

Tin of butterbeans

1 leek

1/2 cup (English) mushrooms

3/4 cup (English) spinach

1/2 tsp garlic salt

1/2 tsp oregano

Salt and pepper to taste

Glug of olive oil

How to…

1. Chop the vegetables and heat the oil on a medium heat. Add the rice and make sure the grains are covered. Mix in all the vegetables except the spinach.
2. Stir until the leeks are starting to cook then add a ladleful of stock, oregano and garlic salt.
3. Continue adding ladlefuls of stock ensuring every one is absorbed each time before adding the next. Turn the heat down if it appears to stick. Add the spinach and stir.
4. Continue stirring and adding stock until it is all absorbed and the rice is tender. Season with salt and pepper and add dairy free cheese alternative if you wish.